Hamilton’s Smokehouse Smoked Fried Chicken

recipe by:
The Best Dressed Chicken
  • 1 whole Hamilton’s Smoked Chicken, cut into 9 pieces
  • 2 cups of milk
  • 2 tablespoon vinegar
  • ¼ cup hot sauce
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon coarse ground pepper
  • 2 cups flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon baking powder
  • ½ teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper
  • 1 teaspoon paprika
Egg Wash
  • 3 eggs
  • ¼ cup whole milk
  • 4-6 cups of vegetable oil for frying
Hamilton’s Smokehouse Smoked Fried Chicken
  • Combine the brine ingredients together and place the chicken inside. Refrigerate overnight. Combine the breading ingredients and set aside. Mix together the eggs and whole milk until fully combined.
  • In a large frying pan preheat the oil to 350°. Dip chicken in egg mixture then dredges into the flour/breading mixture and place in a single layer on a clean pan or racks.
    When the oil is heated, fry 2-3 pieces of chicken at a time for about 12-15 minutes, or until the chicken is golden brown on both sides.
  • Temp the chicken to ensure that it is at least 165° at the thickest point, and near the bone. Any pieces that are not fully cooked can be finished in the oven at 350° on racks.
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